Chilean Sea Bass With Garlic

4 tablespoon unsalt butter -- at room
1 temperature
4 teaspoon fresh basil -- finely
1 chopped
2 cloves garlic -- pressed
2 tablespoon fresh lemon juice
4 red-skinned potatoes
8 baby carrots
1 1/2 lb fresh boneless chilean sea
1 bass fillets -- (not frozen)
8 slender asparagus spears
Preheat the oven to 425=B0. In a small bowl, beat the butter, basil,
garlic and lemon juice until well combined. Set aside. Parboil the
potatoes and baby carrots for 5 minutes. Drain. Divide the fillets
into
4 equal portions.
Place the fillets in abuttered 9x13" pan, or an attractive gratin
dish with the same volumn. Arrange the vegetabes over the fish in an
appealing pa ttern. Top each fish portion with one-fourth of the
butter-garlic mixture. Ciover tightly with aluminum foil. Bake for
20-30 minutes or until the fish flakes easily with a fork. Serve
immediately